Pasta with Mushrooms and Peas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pasta with sautéed mushrooms and peas, enriched with ricotta, heavy cream, and butter, brightened with lemon zest and fresh thyme. A light, spring-inspired vegetarian pasta ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz. spaghetti
- Water
- Salt
- 4 tablespoons of unsalted butter (divided)
- 10 oz. shiitake mushrooms (wiped and sliced)
- 2 small cloves of garlic (minced)
- 1 tablespoon all purpose flour
- ⅓ cup white wine
- 1 ¼ cups vegetable broth
- ¼ cup of heavy cream
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ cups of peas (blanched or frozen)
- Zest of a lemon
- ½ cup ricotta cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1134mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 422mg
- Calcium
- 105mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.